I love a delicious, home-baked treat as much as the next person. But the mountain of dirty bowls, spatulas, and measuring cups that follows? That’s my personal version of kitchen hell. If you’ve ever looked at a recipe and thought, “That looks amazing, but I am not cleaning all that,” then you and I are kindred spirits.
This recipe is a fruity twist on my Ultimate Banana Muffin Guide. If you want to learn the science behind getting that perfect bakery-style dome, make sure to check out that master post!
That’s precisely why I’m so excited to share this recipe for Blueberry Banana Muffins – Soft & Fruity. We’re achieving maximum flavor and a wonderfully soft crumb with a cleanup process that is an absolute dream. You can have warm muffins on your table and a nearly spotless kitchen. It’s a win-win situation we can all get behind, much like our popular blueberry baked oatmeal.
Recipe Overview
Before we dive in, here’s a quick look at what you’re making. This is your roadmap to a stress-free baking session.
- Cuisine: American
- Category: Breakfast, Snack, Dessert
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
The Magic of a Minimal-Bowl Method
You might be wondering how a baking recipe can be low-mess. The secret is in the method. We’re using a straightforward, one-bowl mixing technique that minimizes the tools you need.
By mashing the bananas right in the main mixing bowl and adding ingredients in a specific order, we eliminate the need for multiple prep bowls. This clever approach saves you time and, most importantly, saves you from a sink full of dishes.
All You Need (One Bowl & These Ingredients)
Gathering your ingredients first is a key step for any efficient cooking. For this recipe, you’ll need one large mixing bowl, a whisk or fork, a spatula, and a muffin tin.
Blueberry Banana Muffins – Soft & Fruity Recipe
The Full Ingredient List
My “Less Mess” Cooking Method (Step-by-Step)
Notes
Enjoy your homemade Blueberry Banana Muffins – Soft & Fruity Recipe!
Nutrition Information
The ingredient list is simple and focuses on pantry staples. The star players are those overripe bananas sitting on your counter and some juicy blueberries. Let’s get everything together.
Looking for more bakery-style treats? My Peanut Butter Banana Muffins are packed with protein, or you can try my Strawberry Banana Muffins for a different berry twist.
The Full Ingredient List
Here is everything you’ll need to make these wonderfully soft and fruity muffins. I promise it’s a short and sweet list.
- 3 very ripe medium bananas
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup melted butter or neutral oil
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
My “Less Mess” Cooking Method (Step-by-Step)
Follow these steps closely to keep your cleanup to an absolute minimum. The order of operations here is your best friend for a clean kitchen.
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. This simple step prevents sticking and makes for easy serving.
- In your one large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are perfectly fine and add texture.
- Add the granulated sugar, brown sugar, melted butter, egg, and vanilla extract to the bananas. Whisk everything together until it’s well combined and smooth.
- Now, place a sieve over the same bowl and add the flour, baking soda, baking powder, and salt right into it. Sifting the dry ingredients directly into the wet mixture prevents lumps and saves you from dirtying another bowl.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Stop folding when the flour is just incorporated; do not overmix. A slightly lumpy batter is what gives us a tender, soft crumb.
- Toss the blueberries in a tablespoon of flour (this helps prevent them from sinking). Then, gently fold them into the batter until evenly distributed.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
PREPARATION
This straightforward preparation method is perfect for busy mornings, and if you’re a fan of savory baked goods, you’ll love our jalapeño cheddar sourdough boule for a delicious contrast.
Pro-Tips for Perfect One-Bowl Baking
A few small habits can make a huge difference in your baking results. These tips will ensure your muffins turn out perfectly every single time.
First, always use overripe bananas. The blacker and spottier, the better! They are sweeter, mash easier, and provide more moisture. Second, resist the urge to overmix the batter. Overmixing develops gluten, which leads to tough muffins.
Finally, if you’re using frozen blueberries, do not thaw them first. Toss them in flour straight from the freezer to keep their color from bleeding too much into the batter. These small steps guarantee a bakery-quality result with homemade ease.
Storing & Reheating (Easy!)
These muffins store beautifully, making them a fantastic make-ahead option. Once completely cooled, store them in an airtight container at room temperature for up to 3 days.
For longer storage, you can freeze them for up to 3 months. I like to wrap each muffin individually in plastic wrap and then place them all in a large freezer bag. To reheat, just pop a frozen muffin in the microwave for 30-45 seconds, or warm it in a 350°F oven for 10 minutes.
Nutrition Notes
While these are a treat, it’s always helpful to know what you’re enjoying. Here’s a basic nutritional breakdown per muffin.
- Calories: ~180
- Carbohydrates: 32g
- Protein: 2g
- Fat: 5g
- Fiber: 1g
- Sugar: 18g
If you’re looking for another amazing dessert option that’s perfect for fall, don’t miss our incredible pumpkin butter cheesecake cookies.
Your One-Pot Questions, Answered
I get a lot of great questions about this method. Here are answers to the most common ones to help you bake with confidence.
Can I make this into a banana bread instead?
Absolutely! This batter works wonderfully for a classic banana bread recipe. Simply pour it into a greased 9×5 inch loaf pan and bake at 350°F (175°C) for 55-65 minutes, or until a toothpick comes out clean.
Can I add nuts or other mix-ins?
Of course! This is a very adaptable base. Feel free to add up to a half-cup of chopped walnuts or pecans for classic banana nut muffins. Chocolate chips are also a fantastic addition.
What if I only have two bananas?
No problem! Using two bananas will still work. Your muffins might be slightly less moist, but they will still be delicious. You could also add an extra tablespoon of butter or oil to compensate for the reduced moisture.
And there you have it! A recipe for unbelievably soft, fruity muffins that doesn’t require a full-scale kitchen cleanup operation. It’s the perfect solution for a quick breakfast, a healthy-ish snack, or a simple banana dessert that feels special.
I hope this recipe brings as much joy to your kitchen as it does to mine. Now, go enjoy that wonderful aroma and the even more wonderful sight of a clean counter. Let me know how your baking adventure went by leaving a comment and rating below!
